Three Nut Chocolate Rum Tart

Three Nut Chocolate Tart,, photo by Mark Woolcott and Patricia BainterDo you have room for a few more calories this holiday season? Pecan pie is usually too sweet for me, but I love to peel and eat that crusty, nutty layer and leave the gooey filling for someone else. Somehow I feel I’m cheating and not actually eating all of those calories with this little trick.

But this Three Nut Chocolate Rum Tart has bittersweet chocolate in the filling that camouflages all the sugar (psssst….. it’s still there) which makes it all too easy to eat every sticky bit and crumb.

You can impress friends and family this holiday, or on any occasion, with this beautiful tart. I prefer fluted tins and take time to press the pie crust into the bottom corners and into every flute for an architecturally inspiring crust.

I didn’t have the 10″ tart pan and tried making the tart in a 9″ pan instead, and ended up with lots of excess filling, so you’ll need to have the proper equipment.

Food Styling by Patricia Bainter, The Patrician
Food Photography by Mark Woolcott Photography
Recipe by Food Fairy Productions, Chef Lynda Lacher
More chocolate recipes by Chef Lynda in the February, 2012 issue of Indulge in Denver magazine.

Three Nut Chocolate Rum Tart

1 1/2 sticks (6 oz.) salted butter- room temperature
1/3 cup sugar
2 large egg yolks
1/2 tsp. vanilla
2 cups all-purpose flour

In a mixer, cream butter and sugar until smooth and fluffy.
Add egg yolks and vanilla, and beat until smooth.
Add flour 1 cup at a time, beating until just combined and dough comes together.
Press dough into the bottom and sides of 10-inch tart pan with removable bottom, and freeze 1 hour.

3 eggs
½ c. sugar
¼ t. salt
zest of one orange or lemon
½ c. dark corn syrup
½ c. rum
¼ c. butter (1/2 stick) – melted
1 c. bittersweet chocolate chips
½ c. pecans- chopped
½ c. walnuts- chopped
½ c. almonds- chopped

Preheat oven to 350º
In a bowl, place the eggs, sugar, salt, zest, corn syrup, rum and butter.
Blend together, in a mixer or by hand, until smooth.
Remove the tart shell from the freezer.
Sprinkle the chocolate chips over the bottom of the tart.
Sprinkle the nuts over the chocolate chips.
Pour the egg mixture evenly over the nuts and chocolate chips.
Bake on the bottom rack for 40-45 minutes or until firm. Cool completely.

Use whatever combination of nuts you desire…peanuts, hazelnuts, cashews, macadamia…
Use brandy in place of the rum.
Replace the zest with finely chopped crystallized ginger

Food Fairy Productions, Chef Lynda Lacher,

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One Response to Three Nut Chocolate Rum Tart

  1. Mellisa Hilderman August 23, 2017 at 1:34 am #

    Oh my goodness! a tremendous article dude. Thank you However I’m experiencing difficulty with ur rss . Don’t know why Unable to subscribe to it. Is there anybody getting identical rss problem? Anyone who knows kindly respond. Thnkx

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